While unloading my Washington’s Green Grocer weekly delivery today, I was cleaning out my crisper drawer and noticed I still had my portobellos from last week’s box chillin’ (literally) in the back. Expecting to find some moldy mushrooms, much to my surprise, I opened the brown bag and found perfect, perky little portos staring back at me.
So I stuffed them. With a bunch of things - all yummy, and low and behold, the mushrooms turned out great. Just in case you have them hanging around as well, go ahead and pack those puppies full of anything you have. Here is my hodge podge recipe that turned out tasting way more planned than random. Go figure.
STUFFED PORTOBELLO MUSHROOM CAPS
½ cup grated Pecorino Romano cheese 1 cup chopped green onions 1 random sliver of red pepper (with a bite mark on it. hmmmm) 4 cloves garlic, minced 1 dash olive oil 2 portobello mushrooms, cleaned and de-stemmed 2 ounces grated cheddar cheese (again, I found teeth marks in this as well. WTH?)
Combine all the ingredients (except mushrooms) in a medium bowl. Stir well to combine. Put mixture on top of the mushrooms, shake on a little EVOO, and cook on 400 degrees for 30 minutes.